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Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms

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"Different than a traditional stuffed pepper that usually utilizes regular rice and a tomato-based sauce."
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1 h 28 m servings 405 cals
Original recipe yields 4 servings (4 peppers)

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place cauliflower florets in a food processor; pulse into rice-sized pieces.
  3. Heat butter and oil in a large skillet over medium heat. Add onion; cook and stir for 2 minutes. Add cauliflower "rice" and mushrooms; cook, stirring frequently, until softened, about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook until fragrant, about 1 minute. Remove from heat.
  4. Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.
  5. Stand bell peppers cut-side up in a baking dish. Stuff bell peppers with chicken mixture, pushing it down to fill them completely. Sprinkle with cayenne pepper. Cover baking dish with aluminum foil.
  6. Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.


  • Cook's Notes:
  • Coarsely grate cauliflower with a hand grater instead of a food processor if preferred.
  • Substitute half-and-half for the milk if desired.
  • Substitute ground sage for the poultry seasoning if desired.

Nutrition Facts

Per Serving: 405 calories; 19.8 g fat; 29.3 g carbohydrates; 30.7 g protein; 72 mg cholesterol; 747 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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